Marinated Olives and Feta with Lemon and Rosemary

A Perfect Garnish

Marinated olives and feta is a quintessential dish for me when the weather gets warm. It’s delicious on its own on a snack board with a bit of bread or as a garnish for a main meal. I love this recipe on grilled chicken and rice or mixed into a gyro. It’s a salty, herby garnish that elevates a plain dish to extraordinary. The Mediterranean flavors in this dish scream warm weather and I can’t wait to make this throughout the Summer. 

The Supplies

Marinated Olives and Feta Ingredients

To make this marinated olives and feta recipe, you’ll need the following ingredients:

• Extra virgin olive oil
• Shallot
• Garlic cloves
• Capers
• Sprigs of rosemary
• Red pepper flakes
• Juice and zest of lemons
• Mixed olives
• Feta cheese

For the exact ingredient amounts, check out the recipe card at the bottom of this page.

Equipment

In order to make this marinated olives with feta cheese, you’ll need the following pieces of equipment:

• Cutting board and knife
• Small saucepan
• Heat-safe container with lid (like these Pyrex containers)
• Microplane

Frequent Questions

Can I make this recipe ahead of time?

• A: Yes! This recipe is best when made ahead of time. Make these marinated olives at least one hour before enjoying, but preferably 1 day in advance.

Will this recipe freeze?

• A: I do not recommend freezing this recipe. It will be best kept in the refrigerator and enjoyed within a few days of making it.

What kinds of olives should I use?

• A: Look for a mix of olives in terms of color and texture. I love adding kalamata olives, castelvetrano, and manzanilla. A good rule of thumb is if you enjoy the olives on their own, they’ll likely be delicious in this recipe. Just opt for olives that are pre-pitted to save yourself some time.

Recipe Tips

When making these marinated olives with feta, here are a few tips to help make them perfect:

• To get the best bang for your buck, invest in a good quality olive oil. Since the olives and feta will be marinated, it’s less important to invest in the highest quality options. But the olive oil will be the base of the entire flavor profile. I love the drizzle olive oil from Graza (use this link for $5 off the first order of your Graza order).
• Not a fan of rosemary? It can easily be substituted for another hearty herb that you do enjoy! Try thyme, oregano, or basil for changing up the flavor.

Marinated Olives and Feta Recipe Details

Start the Recipe

To get this recipe started, mince a shallot and garlic and add them to a small saucepan with a spoonful of capers. Pour a high quality extra virgin olive oil into the saucepan and place it over medium heat on the stove. Let the olive oil warm and cook the shallots and garlic, swirling the ingredients occasionally. Let them cook for about 4 minutes, until the shallots and garlic are softened. 

Finish the Marinade

Sprinkle the red pepper flakes and add a sprig of rosemary to the saucepan, swirling to incorporate the red pepper flakes. Heat the aromatics for another 30 seconds, until the rosemary becomes fragrant. Take the pan off of the heat and add the lemon juice and zest. Stir to combine the ingredients together.

Marinate the Olives and Feta

Add the mixed olives to a heat proof container and crumble the feta over the top. Carefully pour the marinade over the olive and feta. Gently stir to coat the olives and feta in the marinade. Cover and let the olives and feta sit at room temp for at least 1 hour or in the fridge for up to 3 days. Enjoy the marinated olives and feta on their own with a piece of crusty bread or as a garnish with dinner. It would be delicious over some crispy chicken thighs or alongside a gyro.

If you make this marinated olives and feta, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!

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Print Recipe

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Marinated Olives and Feta with Lemon and Rosemary

Author: Laura Wilkins

Difficulty: Beginner Prep Time 5 mins Cook Time 5 mins Rest Time 1 hr Total Time 1 hr 10 mins

Servings: 6

Best Season: Suitable throughout the year

Description

These marinated olives and feta with lemon and rosemary are a delicious dish on their own or as a garnish. A salty, herby, creamy dish that’s easy to make.

Ingredients

Scale

1/2x 1x 2x 3x

• ¹⁄₂ cup extra virgin olive oil
• 1 medium shallot, minced
• 4 cloves of garlic, minced
• 1 tablespoon capers
• 1 sprig fresh rosemary
• pinch of red pepper flakes, to taste
• Juice of 2 lemons
• Zest of 1 lemon
• 1 cup pitted mixed olives
• 8 ounces feta

Instructions

1. Add the minced shallot, garlic, and capers into a small saucepan. Pour the extra virgin olive oil into the saucepan and place it over medium heat.

2. Let the olive oil warm and cook the shallots and garlic, swirling the ingredients occasionally, for about 3-4 minutes.

3. Add the red pepper flakes and sprig of rosemary to the saucepan. Heat for another 30 seconds, until the rosemary becomes fragrant. Remove the pan from the heat and add the lemon juice and zest. Stir to combine.

4. In a heat proof container with a lid, add the mixed olives and crumble the feta over the top of the olives.

5. Carefully pour the olive oil and aromatics into the bowl. Stir to coat the olives and feta in the marinade. Cover and let the olives and feta sit at room temp for 1 hour or in the fridge for up to 3 days.

6. Enjoy on their own as an appetizer with a side of bread or as a garnish.